After done, thoroughly paint the meat with it and leave to stand for several hours or over night.

Place the meat, and the marinade in a baking pan and add about a cup of water or pork stock, cover and cook in about 325 for about 40 mintues or until just about cooked. Then removed the liquid in which it has cooked, drained, set aside.

Placed the meat under a grill or broiler on high heat to browned. Allow it to cool and then slice it into strips.

Bring the cooking liquid to the boil on stove top add dark sweet soy, honey and vinegar, and reduce to a thick sauce, adding a little cornstarch if necesary to thicken it.

Serve the pork on a bed of steamed Thai jasmine rice, garnished with coriander leaves, cucumber slices on the side and a hard boiled egg. Top with the gravy or place in a small bowl for dipping.